Table@Home: Pumpkin Curry Recipe

Pumpkin Curry

1 small pie pumpkin (about the size of a softball), stemmed, peeled, seeds removed and chopped into 1” cubes

2 shallots, sliced

1/2 red pepper, cored and sliced thin

1 cup frozen peas

3 medium carrots, peeled and chopped

1 can coconut milk (I use light)

3 large handfuls fresh spinach, chopped

1 small handful fresh basil

1/2 cup toasted cashews

Hot cooked jasmine rice for serving

Curry Paste Ingredients

1 2-inch piece fresh ginger, peeled & grated

3 garlic cloves

1 teaspoon cumin

1 teaspoon coriander

juice of 1 lime

pinch of sea salt

Paste Method

1. Combine the curry paste items in a small food processor and pulse until a paste forms.

Method

1. In a large wok set over a medium flame, cook the pumpkin in a little canola oil until it begins to soften, about 5-7 minutes. Stir often.2. Add the shallots and cook for a few minutes more. Stir in the pepper, peas and carrots. When the vegetables are slightly soft but still have texture, add the coconut milk.3. Cook until heated through and stir in the curry paste. Add the spinach and basil, turn off the heat and taste for seasoning.4. Serve ladled over the rice. Garnish each plate with the cashews.